Content

• To step
• Method 1 of 4: Freeze potatoes
• Method 2 of 4: Roasted potatoes
• Method 3 of 4: Mashed potatoes
• Method 4 of 4: Make a potato salad
• Necessities

If you have potato plants in the garden, you know they grow in abundance. You can hardly eat them all at once when they are ripe. After you've given away as many as you can to your friends, you can freeze the rest. This article provides information on how to freeze potatoes and then enjoy delicious roasted potatoes, mashed potatoes or potato salad when it suits you.

To step

Method 1 of 4: Freeze potatoes

1. Harvest or buy potatoes. Plan to freeze potatoes during the peak of the growing season, which varies by type of potato. Choose firm potatoes with few bruises and no germs.
2. Rinse the potatoes. Rub away dirt and dirt with a stiff brush.
3. Peel the potatoes. Use a vegetable peeler to cut the skin off the potatoes. If you're working with fresh potatoes, you can rub the skin off with your hands. Rinse to blanch.
   • Cut large potatoes in half before blanching.
   • Do not cut the potatoes into small pieces; it is better to keep them whole.
4. Bring a large pot of water to a boil over high heat. Meanwhile, prepare a large bowl of ice water.
5. Put the potatoes in the boiling water. Let them blanch for 3 to 5 minutes. This process removes bacteria from the potatoes and preserves their flavor and color.
6. Remove the potatoes from the heat and place them in the ice water.
   • Place the potatoes directly from the pan into the ice water using a perforated spoon or tongs.
   • Let them cool for a few minutes.
   • When the potatoes are cool, drain and pat dry.
7. Place the potatoes in airtight bags. You can also use freezer bags.
   • Make sure the potatoes are not wet when you put them in the bag, as this will form ice.
   • If you don't have a vacuum sealer, close the bag almost completely. Put a straw in the bag. Suck the air out of the bag. Take the straw out of the bag and close it.
   • Put enough potatoes in each bag for a family meal. This way you can defrost exactly the right amount you need.
8. Keep the potatoes in the freezer. This way you can keep them for a year.

Method 2 of 4: Roasted potatoes

1. Preheat the oven to 220 ° C.
2. Remove the potatoes from the freezer. Count on 1 large potato or 3-4 small potatoes per person.
3. Use a sharp knife to cut the potatoes into bite-sized pieces. Smaller pieces will be crunchier and large pieces will remain creamy on the inside.
4. Put the potatoes in a bowl. Drizzle with olive oil, salt and pepper.
   • You can optionally add a spice mix with, for example, garlic powder, rosemary, thyme or chili powder.
   • You can also use other oils, such as peanut oil, vegetable oil, or canola oil.
5. Place a sheet of aluminum foil on a baking tray. You can also cover a sheet of parchment paper to prevent the potatoes from sticking to the baking tray.
6. Spread the potatoes evenly on the baking tray. Put the plate in the oven.
7. Roast the potatoes for 20 minutes. Take them out of the oven and turn them over with tongs or a spatula and put them back in the oven for 15 minutes.
8. Remove the potatoes from the oven when they are ready. They should look brown and crunchy, but not burnt.
9. Ready to serve.

Method 3 of 4: Mashed potatoes

1. Remove the potatoes from the freezer. You will need 1 large potato or 3-4 small ones per person.
2. Use a sharp knife to roughly dice the potatoes. You can skip this step if the pieces are already small.
3. Place the potatoes in a large saucepan. Cover the potatoes with water. Put a lid on the pan and put it on the fire. Turn the heat to medium and let the potatoes boil.
4. Let the potatoes cook until they are soft. Remove the lid and insert a fork to test if they are cooked.
   • If you can easily pierce the potatoes with a fork, they are ready for the next step.
   • Let the potatoes cook longer if they are still too hard, until they are cooked.
5. Remove the potatoes from the heat and drain. Put them in a colander and then back in the pan.
6. Add a small packet of butter and ½ cup of milk and salt and pepper to taste. Use a potato masher to mash the whole thing until a smooth mass is formed.
   • If you have an electric mixer, you can use it instead of a potato masher.
   • Season the mashed potatoes with sour cream, cheese, chives or green onions.
7. Spoon the mashed potatoes into a bowl. You can serve mashed potatoes as a side dish with fish or meat.

Method 4 of 4: Make a potato salad

1. Remove potatoes from the freezer. You will need 1 large potato or 3-4 small ones per person.
2. Use a sharp knife to cut the potatoes into bite-sized pieces. Make them as big or small as you like, depending on what you prefer for your potato salad. Boil them in water until you can easily pierce them with a fork (as described above), but don't overcook them.
3. Put the potato pieces in a colander and put it in a bowl. Let them drain.
   • The water from the potatoes drips into the bowl.
   • When the potatoes have drained, discard the water.
   • Place potatoes in a mixing bowl and set aside to cool.
4. Make the dressing. Stir the following ingredients together in a bowl to taste:
   • ½ cup of mayonnaise
   • ¼ cup of vinegar
   • ½ tsp garlic powder
   • ½ tsp salt
   • ½ tsp black pepper
5. Pour the dressing over the potatoes and stir. Make sure that all the pieces of potato are covered with the dressing. Add the following ingredients of your choice:
   • Hard-boiled eggs, cut into pieces.
   • Green or red pepper, cut into pieces
   • A green onion, chives or shallots, finely chopped
6. Place the potato salad in a serving bowl. Serve the salad with a picnic, barbecue or another summer dish.

Necessities

• Potatoes
• Vegetable or potato brush for cleaning
• Plastic bags
• Freezer
• Large pan
• Baking paper
• Olive oil
• Salt and pepper
• Herbs, spices and garnish of your choice